Tray to go! Roast salmon with peppers and pesto cream

Simple dishes baked in a single tray that’ll feed the whole family this weekend

Serves 4

Roast salmon with peppers and pesto cream

INGREDIENTS

1 red onion, cut into eight wedges

1 head of fennel, trimmed and thinly sliced

1 orange pepper, cored, deseeded and cut into chunks

1 yellow pepper, cored, deseeded and cut into chunks

4 baby courgettes, trimmed and halved

2tbsp garlic-infused oil (from supermarkets)

4 salmon fillets

4 strings of cherry tomatoes on the vine 25g (1oz)

fresh basil leaves 25g (1oz)

toasted pine nuts 25g (1oz)

finely grated Parmesan cheese

3tbsp olive oil

200ml (7fl oz) tub of crème fraîche

METHOD

Preheat oven to 200°C/fan 180°C/gas 6. Toss the onion, fennel, peppers and courgettes with the garlic oil and spread out in a single layer on a baking tray and roast for 25 minutes. Stir the vegetables well and spread out. Arrange the salmon and vine tomatoes over the top and season with salt and freshly ground black pepper. Bake for 12-15 minutes until the salmon is cooked through.

While the salmon is cooking, whizz the basil, pine nuts, Parmesan cheese and olive oil together to make a thick pesto sauce. Beat the crème fraîche and spoon into a bowl. Pour the pesto sauce over and stir once with a spoon until rippled. Serve with the salmon and veg.